Ph.D., Technische Universität Berlin, Germany (1992)
FS 470 Wine Appreciation
FS 506 Commercial Grape and Wine Production
FS 564 Commercial Food and Beverage Fermentations
FS 491I Food, Wine and Culture of Italy and Switzerland
Wine and brandy quality: fermentation techniques and yeast nutrition, off-odor prevention, aging reactions, cork taint and bottle closures, distillation.